PINEAPPLE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
This delicious, healthy Pineapple Zucchini Cake with Cream Cheese Frosting is absolutely incredible! Low in fat, high in fiber and extremely moist.
Provided by Gina
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, combine oil, eggs, and vanilla; stir well.
- Add grated zucchini and pineapple; mix well.
- Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
- Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.
- Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
- Cool cake completely on a wire rack.
- To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
- Spread frosting over top of cake.
- You can garnish with chopped pecans or walnuts, if desired (extra points).
Nutrition Facts : ServingSize 1 slice, Calories 228 kcal, Carbohydrate 30 g, Protein 3.5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 298.5 mg, Fiber 2 g, Sugar 26 g
ZUCCHINI SPICE CAKE WITH PINEAPPLE CREAM CHEESE ICING
I first made this recipe several years ago for Thanksgiving (in place of the zucchini bread that my mom or I usually bake). My family enjoyed it and said that the pineapple cream cheese icing really set it off.
Provided by S I @SyiLuvsPastries
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Grease and flour two 10-inch round cake pans.
- Combine the zucchini, walnuts, and coconut in a medium bowl; set aside. In another medium bowl, combine the flour cinnamon, baking soda, baking powder and salt; set aside. In a large bowl, with an electric mixer, beat together the eggs, oil and vanilla extract until well blended. Add the sugar and blend well. Gradually add the combined dry ingredients, beating well after each addition. Stir in the zucchini mixture. Pour evenly into the prepared pans.
- Bake for 35 to 40 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool the layers in the pans on wire racks for 10 minutes. Loosen the edges and remove the cakes to the wire racks to cool completely. Fill and frost with the Pineapple Cream Cheese Icing.
- PINEAPPLE CREAM CHEESE ICING: In a large bowl, beat together the cream cheese and margarine until creamy. Add the pineapple. Gradually add the sifted confectioner's sugar, beating until smooth and of spreading consistency.
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.
ZUCCHINI CAKE I
Very moist cake, similar to carrot cake.
Provided by Suzanne Stull
Categories Fruits and Vegetables Vegetables Squash
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
- In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
- In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
- Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
- To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.
Nutrition Facts : Calories 794.4 calories, Carbohydrate 96.1 g, Cholesterol 102.9 mg, Fat 43.7 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 13.1 g, Sodium 528.9 mg, Sugar 70.5 g
ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING
A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
- In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
- In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 33 g, TransFat 1/2 g
ZUCCHINI SPICE CAKE
I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.
Provided by BECCARAE1
Categories Fruits and Vegetables Vegetables Squash
Time 3h5m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
- Place grated zucchini in a colander and set aside to drain.
- Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g
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- Preheat oven to 350 degrees. Grease a standard 12 cup bundt pan with cooking spray, set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In large bowl, whisk together the oil, sugars, and eggs. Stir in the zucchini and drained pineapple. Pour the dry ingredients into the wet and stir until just combined.
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